Indonesian Grilled Chicken with Rujak Spice and Coconut Milk

Grilled Chicken with Rujak Spice Mix (Ayam Panggang Bumbu Rujak)

Embark on a culinary journey with this delicious Indonesian recipe for Grilled Chicken with Rujak Spice Mix, known as “Ayam Panggang Bumbu Rujak.” This dish combines aromatic spices with rich, creamy coconut milk for a truly unique and flavorful experience. Here’s how to create this savory dish, perfect for any meal.

Ingredients:

• 1 whole chicken, cleaned and cut into 10 pieces or as desired
• 400 ml coconut milk (from 1 coconut)
• 1/2 tablespoon tamarind water (dissolve tamarind in water)
• 2 kaffir lime leaves
• 2 bay leaves
• 1/4 teaspoon salt, adjust to taste
• 2 teaspoons shaved palm sugar
• 2 stalks lemongrass, white parts only, bruised
• 3 tablespoons cooking oil for sautéing

For the Rujak Spice Mix:

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• 4 cloves garlic
• 8 large shallots, choose the best quality
• 2 red chilies
• 4 candlenuts, toasted
• 2 cm ginger
• 5 curly red chilies, adjust to heat preference

Instructions:

1. Marinate the Chicken:
   Begin by thoroughly cleaning the chicken and cutting it into 10 pieces, or as preferred. Rub the chicken pieces evenly with a mixture of salt and tamarind water. Allow it to marinate for about 30 minutes to enhance the flavor and tenderize the meat.

2. Prepare the Spice Paste:
   To create the aromatic rujak spice mix, use a traditional mortar and pestle instead of a blender. This method yields a more fragrant and flavorful paste. Grind the garlic, shallots, ginger, red chilies, and curly red chilies into a smooth paste. Add the toasted candlenuts to the mixture for a nutty undertone.

3. Sauté the Spice Paste:
   Heat the cooking oil in a large frying pan over low heat. Add the ground spice paste and sauté until it becomes fragrant. Incorporate the bruised lemongrass, kaffir lime leaves, and bay leaves into the mixture, continuing to sauté until the spices are well combined and aromatic.

4. Cook the Chicken:
   Add the marinated chicken pieces to the pan, stirring to coat them with the spice paste. Cook the chicken until it begins to change color, ensuring an even distribution of the spices.

5. Add Sweetness and Creaminess:
   Stir in the shaved palm sugar and salt. Gradually add the coconut milk, mixing gently to avoid curdling. Allow the mixture to simmer slowly, letting the chicken absorb the flavors and the sauce thicken.

6. Grill the Chicken:
   Once the chicken is cooked through and the sauce has reduced to your desired consistency, you can choose to grill the chicken for a smoky flavor. Preheat your grill to medium heat and grill the chicken pieces until they are golden and slightly charred, or as desired.

7. Serve:
   Serve your Grilled Chicken with Rujak Spice Mix hot, accompanied by steamed rice or your favorite side dishes.

This recipe for Ayam Panggang Bumbu Rujak captures the essence of Indonesian cuisine with its rich flavors and aromatic spices. Enjoy the blend of coconut milk and spices that make this dish a standout on any table.